One dish meals

July 31, 2018

When it comes to Dalmatian cuisine, nothing really embodies all its principles quite like brodet does. Deriving from the old Venetian word brodeto, or “broth,” brodet itself is very simple to make and versions of such seafood stews are found all over the Mediterranean.

Traditionally, a variety of fish ranging from thick white to oily is used but in this simplified albeit delicious version, we’re using ingredients readily at hand with a few tweaks here and there to make truly memorable.

The concept behind the recipe is summed up quite nicely here,

A fish must swim three times – once in the sea, once in olive oil, and once in wine!

Traditionally Dalmatian olive oil is used which is considered to be some of the best in the world but a good quality Italian extra virgin olive oil work just as well too.

To start, an oil-rich marinade with garlic, parsley and a slight touch of lemon juice is where it all begins. The seafood is tossed in and sits for about an hour.

Next, a simple base of olive oil with sautéed garlic, onions and fresh tomatoes and forms a canvas for fresh fish and other seafood. Final touches of fresh parsley and the final touch of crushed saffron strands is all it takes to take this dish truly over the top.

The simplicity of the ingredients truly underplays the incredible flavors that the final product truly embodies. Some creamy polenta or crust bread at the end, a glass of vino and life is good!

April 16, 2018

First off let me begin by explaining that I have taken a huge liberty with this recipe.

NO. SALTED. COD.

Before you proceed to bite my head off let me be clear that is because of my utmost love for bacalao that I cannot bring myself to purchase the sorry excuse of bacalao that is sold in little wooden markets in the supermarkets near me.

Because I have been ruined.

By these beauties in the mercados of Spain and Portugal. These incredible pieces of salted cod are pricy and well worth every cent. They simply melt in your mouth after the soaking in water ritual and are cooked in a variety of ways.

I've never tasted anything like this so it's impossible for me to go from these lovelies to the 'fish leather' sold here in the U.S.

Hence, the fresh cod. It works, it is reminiscent of the texture and flavor of the cod I've lovingly devoured during my travels down the Iberian Peninsula and it allows all of us to enjoy this lovely warm weather salad that will have you pining for more.

There are many variations and like all great recipes passed down from our grandmothers this too has several versions depending on whom you're talking to. But the foundations remain the same - cooked chickpeas, fish, parsley, fresh luscious sweet tomatoes, thinly sliced red onions and a lovely dressing with some sour, some sweet and a pinch of heat.

February 08, 2018

The older I get the more I realize that the ongoing conquest for perfection is futile. The conquest for excellence now is a whole other matter and one I believe in aspiring to. But this endless pursuit for perfection, will land me in the loony bin.

For me, my bête noire will always be the exasperating & often losing relationship with my weighing scale. Which brings me to the whole point of the ‘futile endeavor for perfection’ conversation.

And so I try and focus on ‘excellence’ – making the very best effort in making the best decisions for the my health – good true foods, regular exercise, vices in moderation (hello red win and chocolate!!) and keeping up a positive mental outlook for most part.

I think there is some irony to the fact that my whole life revolves around food and that I of all people should be blessed with a metabolism of a bullock cart. The universe is certainly having a good laugh at my expense!

This lovely one sheet pan cod is one of my favorite weeknight dinners. I love buying Icelandic cod and usually buy mine at Costco. This thick flaky white fish is the perfect canvas to soaking up rich flavors. And therefore, a modified version of the Moroccan spice paste, Chermoula is just the perfect condiment for this fish.

Using one sheet pan is great, because the veggies go at the bottom and soak up all the great juices from the fish on top and all I do is cook up some quinoa-brown rice in the rice cooker to go with. 45 mins later, it’s dinner done from top to bottom and that includes the 35 minutes when the fish is just cooking in the oven.

Catching up on episodes of Unbreakable Kimmy Schmidt on Netflix,here I come!

I hope you’ll add this lovely one-sheet-pan cod to your menu this week.

November 15, 2017

And if you think that's an odd choice for a holiday dip, wait until you taste it. This dip is gorgeous with strained Greek yogurt, labneh, added fresh herbs and that crucial spice, fresh roasted and ground cumin.

The star of course, is loads of matchstick carrots that come in those lovely ready to use little baggies (work smart, not hard!) and is sautéed in olive oil and a touch of salt. Once they are completely limp, they're ready to use.

This recipe came together for the Thanksgiving class I'm teaching these two weekends but just think just how handy this recipe is going to be all year round especially since nearly every gathering has one or two vegetarians for sure.

October 27, 2017

As I sit here trying to recall my first introduction to Moussaka, I draw a blank - because it seems as though I have been preparing this dish for as long as I can remember. I do however recall without a doubt, the day I was guided from preparing a mediocre Moussaka to a great one! (I say this with all humility)

It was six months after I had given birth to our firstborn. My friend Aliki who is Greek, had also delivered her baby around the same time so our sons were no more than a few days apart. Her mother-in-law had also arrived from Athens for the birth of her first grandson.

As a celebration, they had invited us to dinner with her family. The meals consisted of Moussaka and Greek salad followed by a Baklava. It was by far the finest I had ever had.

Knowing what a food fiend I was, she offered to let me watch her prepare another batch of Moussaka the next day. An idea which I jumped on with all fours!

As I watched her prepare this dish, I was able to see glaring as well as subtle differences in the way I was preparing this dish thus far to the way it ought to be done. I have never reverted ever since.

I also learnt some interesting tit bits - it is a dish that hails from the Balkans and the Middle East. Though it is part of all the cuisines of the former Ottoman region, it has an Arabic name but in the West, it is best-known in its Greek form.

The trick to a lighter instead of a heavy, greasy Moussaka is simple albeit key one - separating the eggs and folding whisked egg whites into the sauce in addition to adding the egg yolks for creaminess.

If there ever was a recipe that is truly the sum of it's parts, this is it folks! Here's how I would tackle this culinary giant,

Meat sauce: 2 days ahead - this really helps all the flavors meld

Béchamel sauce: day ahead

Roasted veggies & assembly - the day off

I'd also make a giant tray of this because leftovers are incredible! With cold weather nipping at our heels and holidays fast approaching, this is one dish I'd definitely want in my arsenal for all those gatherings.

Enjoy!

ciao,

Devaki

PS: I would use a lasagna pan for this dish. A 9" x 13" isn't deep enough.

September 17, 2017

Everyone should have in their arsenal a low maintenance, throw together type of soup that you can make in your flannels while chugging away on your laptop.

This is ‘the one’ for me. It's insanely delicious & needs nothing more than a whole chicken (defrosted), onion, salt, pepper, eggs & lemons. Chuck the chicken in a pot with copious amounts of water, cook the orzo in the broth and finish with lemon and eggs.

I love that getting the pot on the stove gives me straight 1 hour – 15 minutes before I even have to mess with it. That means I get to do some serious paperwork in that time or watch 2 episodes of Grace & Frankie on Netflix. Either way, a win all around!

On most days we have these staples handy or in my case a teenager who often runs across to the store so I can make the soup at the 11th hour and don’t have time to defrost said chicken.

If you’re thinking about how just exactly a handful of ingredients can render a soup so yummy, you’ll just have to take my word for it. It’s on my weekly rotation especially when cool weather descends and reminds me of the scotch broth soup my favorite Parsi restaurant would serve growing up. The only deviation being adding delicious cubed fried croutons & using barley instead of orzo.

Perhaps that’s why I crave this soup so much – it takes me back to my childhood, of memories with my parents rambling along the street on a Sunday in their Jonquil colored Fiat. If you don’t know what Jonquil is, look it up – it’s that shade of yellow, that’s right between a lemon & a banana just like the fragrant flowers whose name it takes after.

July 15, 2017

I have to be honest, I don't get folks who don't love mussels. If you love shellfish, then what's not to love!

That briny meat is so good in a myriad of ways - in a wine sauce, with tomatoes, without them, with chorizo, beans, potatoes..I could go on and on.

So if you love mussels as much as I do, this one's going to be right up you alley. Finely chopped up onions, garlic and carrots sauteed in olive oil, a liberal splash of wine, glug of cream and of course mussels. The cream sauce pairs so well with the mussels, it will astound you.

Needless to say, you've got to debeard and scrub them before you use them and toss any unopened ones, after cooking in the trash.

These do so great as a full meal with crusty bread or as a first course at a dinner with family and friends.

July 08, 2017

Love a good chicken dish for sopping up loads of delicious gravy with crust bread? Then look no further.

Cook this Basque style chicken and it will leave you in a state of euphoria!

This Basque chicken uses just the most delicious set of ingredients – chicken legs – for that juicy dark meat, delicious smoked Spanish chorizo sausage, bell peppers, onions, tomatoes, herbs, smoked paprika, FINO sherry (a classic and one I consider a staple in my pantry) & topped off with artichoke hearts. All of this comes together in just a fantastic medley of flavors that will leave you begging for more.

An added advantage – want to perfect your searing skills? This one does that and then some.

First off you’ve got get that chicken dry just so with kitchen towels. Next, sear the chicken in hot olive oil for 6-7 mins on each side. Cover the pan with parchment paper so it keeps the chicken nice and juicy allowing the chicken to sear without steaming into a watery mess.

Now don’t prod it, touch it, poke it or turn it over for those 6-7 minutes on each side and you’ve got some seriously delicious golden chicken. Once you get that right, you’re on your way.

Such a good dish for a party and feeds a crowd. Hope you love it as much as I do!

May 21, 2017

And quite honestly, I'm constantly looking for ways to cook those eggs up in a variety of ways. I mean seriously, can we ever get enough of eggs? They're good for us, full of protein and great for cooking on a budget.

Shakshuka is one of those dishes that doesn't sound like much when you scroll down the ingredient list but when you dig into it for your first bite, it comes as a pleasant surprise!

Now aren't those just the best kind of recipes?!

Onions, peppers and loads of tomatoes sauteed and simmered to make a delicious sauce with just the right blend of seasonings - cumin, paprika and cayenne foe a touch of heat.

Extremely easy to make, I strongly recommend you make a double batch of the sauce. Enjoy and serve one straight away and then freeze or refrigerate a second batch for a quick weeknight dinner.

Fix a salad with and serve with some pita and it's dinner done in a jiffy.

May 13, 2017

This is one of those. Incredibly simple to make, with just a few ingredients, I promise you once you make this, it will be your next brunch staple.

I hate to admit but sometimes, I'll fix it as a 'snack' after coming home from work. Yup, addictive!

Mushrooms are julienned and sauteed in olive oil. To which cognac & heavy cream is added. Hence the term, 'creamed mushrooms'. The whole thing is simmered until a creamy thick sauce envelops the mushrooms.

Remove to ramekins, top with a just wee bit if Gruyere cheese, top with raw egg and season with salt and pepper. Steam for 5 minutes and voila!

Insanely delicious eggs which when you break into the slightly runny yolk and mixed with the creamed mushrooms will send you straight to culinary heaven.

Hot toasted buttered points please and life just went from good to great!

Give it a go folks & Happy Mother's Day to all us hardworking moms who keep on keeping on, each and every day!

May 06, 2017

We should all know that a great soup begins with a great stock. This is even more true for clear soups because the basic flavor of the soup is the flavor of the stock. And there yet is another element that separates a great wonton soup from its lesser brethren - the wontons and importantly the thickness of the wonton wrapper. The thicker the wonton wrapper and you are basically eating a lump of boiled dough.

Here is a classic example, try ordering wonton soup at one of the endless Sino-American joints that grace our neighborhoods - most likely you'll find a very thick sheet of wonton wrapper with minimal filling floating around in a clear soup with zero embellishments.

Now order it at an authentic Chinese restaurant and see the difference.

When a wonton is prepared in a paper thin wonton wrapping and stuffed with a subtle flavorful filling that melts in your mouth, the minute you bite into it - then my friend you are experiencing a great wonton soup. And the soup base is full of flavor with vegetables & mushrooms - Oh its good stuff!

By the way, know how Mr. Hubby & I tell an authentic Chinese restaurant from a Sino-American one? When we walk in and see that it is filled with Asians, we know we're in the right place but when the restaurant has more Caucasians than Asians, we walk right out! Sadly, the same can't be said for Indian restaurants.....there I go again. But what's true, is sadly true!

Anyway, needless to say, Wonton soup is one of my all time favorite soups and its really interesting to note that some of the literal translations of wonton soup in Mandarin & Cantonese are:

There are subtle variations in the preparation of wonton soup from region to region - some with just pork & some with pork & shrimp & some with bok choy.

The wonton soup I prepare is a fusion of varied styles, for one I love bok choy in the soup & that is characteristic of the Shanghai style, also I fold the wonton using the ' chao shou i.e crossed hands' and then I add Japanese Shiitake & Enoki mushrooms which though not traditional to the recipe, I think is a wonderful addition to the soup with its meaty & earthy flavors & textures.

To top it off, thin slices of barbecue-flavored cha-sui pork and honestly can you say seventh heaven!

One of the reasons I also incorporate Shiitake & Enoki mushrooms to the soup is because, we really must try to eat more of it in our diet. Both Shiitake & Enoki mushrooms are considered super foods as they help in lowering cholesterol, fighting tumors & cancer - in short, we really do need to find more ways to eat these nature's miracle workers.

I strongly recommend you begin with preparing and keeping chicken stock in the freezer at all times. It makes such a difference to the flavor of the soup.

Let's go! What a delightful meal as an anecdote for all the rain we've been getting this weekend!

March 18, 2017

I love hominy – that flat white maize that is soaked in alkali (like lyme) and so common in South American cuisine. So it should come as no surprise that Locro from Argentina,—a stew of squash/pumpkin, a variety of meats, and hominy, Lima beans and chickpeas should be my favorite .

It was creamy and slightly sweet, and its garnishing chile sauce, made with paprika, red pepper flakes and olive oil is simply lovely.

In Argentina it is considered a national dish and served for all the big holidays.

Get this on your winter menu now before you no longer pine for thick and heavy, rich stews. The veal, pork, cured chorizo and my addition of slabs of bacon with all the legumes is hands down, delicious.

Though it takes several hours of slow cooking, it is a one pot meal all by itself with no sides needed. You’ll be surprise just how nice an full a small bowl will get you.

Btw, it also freezes well so it’s so good to make a big batch and keep one container in the freezer for all those evenings when after a hectic day at work, all you want to do is warm up to a nice bowl of rich stew with a nice glass of wine.

March 11, 2017

Hongos, those fantastic king mushrooms that look like enormous trunks with very little tree top are all the rage in Asian cuisine. And for nearly forever it was the only cuisine under whose umbrella we would occasionally enjoy these lovelies.

That’s until I stumbled upon a wonderful Basque cooking class in San Sebastian taught at a true and authentic 18th century gastronomic cooking club. It boasts this great Basque culinary tradition where men come together and cook in giant pots and enjoy each others company in romp and flourish. In short, no women.

So it was a great honor when our culinary group was invited for a cooking class at the venue. The only way we could get to the venue was by private invitation…ooh la la!

Any, our Chef who was a darling of a man and who only spoke Basque, cooked up these amazing mushrooms (hongos) and boy were we all hooked!

So easy to make with just some olive oil, garlic and parsley the real trick is the dollop of 1 single raw egg yolk at the end that swirls in the warmth of the mushrooms and mixes with the olive oil to create the most creamy delicious sauce that envelopes these lovely mushrooms. Don't omit this guys, it makes all the difference in the world!

Served in nearly every pinxtos bar, you’ll quickly see why it’s such a crowd favorite.

February 18, 2017

When most of us think of Peruvian cuisine, it’s usually the POLLO that we get from the lovely Peruvian chicken stores all over town – roasted with yucca fries and those lovely sauces. We made it in our kitchen and you’ll find that here –

But today we’re doing something a little bit different. Ají de gallina (hen) is a dish that consists of a creamy spicy sauce made of the most interests set of ingredients. Not the usual when you think Peruvian food - Chicken or hen if peviously cooked and then shredded up.

The sauce is lovely with hard aged shredded cheese, walnuts, and bread soacked up in evaporated milk.

February 11, 2017

Now pork and prunes or slightly sweet-tart dry fruits go so well together. The Italians take it up several notches though – This is a marvelous technique of stuffing pork tenderloins with prunes that I learned at a cooking class in Bologna. Now if you know Italy at all, you know that Emilia Romagna is at the heart of great cuisine.

So it comes as no surprise that this fantastic take on the pork and prune classic comes from this region. The additional of Marsala wine which as you know hails from Sicily does exactly what other recipes that use port does – adds yet another layer of sweetness without that cloying after taste.

I do recommend using only sweet Marsala and not the dry variety. I love that this recipe comes to together so quickly for a weeknight meal, no fuss-no muss. Once the tenderloins are stuffed in an oh so clever manner with prunes, its seared and roasted for a few minutes in the oven.

Meanwhile the shallots are sauteed in the pan with thyme and a sauce comes together with prunes that mash up to make a lovely sauce with the Marsala wine and thickened ever so slightly with chilled butter at the end.

Though it is not traditional to add a wee bit of cream at the end, I like to sometime just a tad to smooth out the edges.

What a great meal for when friends are over, on a holiday weekend like this one with a lovely simple salad or roasted vegetables, but why wait for a special occasion when you can make it just as easily at the end of a work day.

Once sliced and plated and drizzled with the sauce, it has all the makings of a 5-star meal.

Here’s what I call champagne taste on a water budget – or should I Marsala taste?!

January 14, 2017

And that meant, my cooking class was cancelled. And since Adult education classes follow the school county schedule, I was stuck with all 10 lbs of organic mussels.

So I asked the boys, to put on their 'big boy pants' and get ready to eat a whole lot of mussels for the next 3 days straight. So we made them with wine & garlic and then with tomatoes and rosemary and finally I decided to use my mum's delicious cilantro and chili masala paste for the mussels. I've used serrano chillies because I didn't want to make them uber hot with Thai green chillies but feel free to make the switch.

Oh boy! They were good!

And so easy to make - dinner was still done in 30 minutes flat and wait until you try this refreshing and mouthwatering take of good ole' mussels. Serve with white rice for a full meal.

So what we have now isn't some reincarnated, rehashed version of the cream cheese dip that's been raiding our potlucks for eons but rather something fresh, full of veggies and damn delicious complex flavors. I taught this at class a few weeks ago in November and boy did it get some rave reviews!

You can skip the spinach if you'd prefer a pale and not so green dip. But if you want to go for that holiday look, I'd top with a handful of finely chopped tomatoes when it comes out of the oven and keep the spinach!

The artichokes and everything else is key and yes it has a bit more work to it than opening a bunch of cans (like sauteing) but so worth it folks!

October 28, 2016

I’m taking a break from writing the final post the series I’ve been posting these last few weeks on Singaporean and Malaysian classics and posting a delicious autumnal tart that I put together for my last cooking class – Autumnal Squash Tart.

And I can I just say it is PERFECT for Thanksgiving and I think you’ll really enjoy it!

It’s so great for Vegetarians in your company but you’ll love it even if you aren’t one yourself.

So here goes, it begins with store purchased puff pastry. Roast up some butternut squash and sweet potatoes with olive oil and puree with ground cumin and chipotle & feta cheese. You can already tell this is all going somewhere good!

The tart gets baked with the butternut squash-feta puree as the base, think circles of yellow squash and zucchini decorate the tart in overlapping layers, feta cheese in dollops all over, some salt and pepper and a drizzle of olive oil all over and in the oven.

So good hot. Cold, it tends to get soggy so I wouldn’t recommend having it sit out for hours on end. Can’t wait for y’all to try it and tell me what you think!

October 14, 2016

Those concrete vertical slabs reaching out to touch the sky like the Pruitt Igoe settlements – endless rows of them. In the belly surrounded by steel and concrete jazzy sky scrapers in the heart of down town.

The taxi drive dropped me off at my hotel and so began the hunt for food. I ventured into the hawker centers and soon was confronted with a big sign that read PIG ORGAN SOUP. The next several years would prove that with that sign, what you saw was what you got!

So if it weren’t for the Chicken Rice stall down the line, I would have probably starved. And so began my love affair with Chicken Rice that haunts both hubby and me to this day.

At the heart of this dish is the stock. Bad stock, bad dish. So y'all had better head HERE for that recipe! Part 1 folks!

Once you’ve got the stock going which ideally should be made the previous day, the next thing to do is to boil the chicken in it, then use that stock to prepare the rice, a lovely garlicky and chilli sauce and serve all together. {Rice & Sauces in the next post peeps so hold your horses!}

I think this is a lovely weekend meal and just might steal a place in your heart too.

September 30, 2016

This luscious meal includes all those ingredients we love – butter, heavy cream, chicken & tarragon. Right there, 4 ingredients and you know it’s going to be good!

As y’all probably know by now, chicken breasts is my least favorite part of the chicken. It nearly always cooks dry so I usually love thigh meat and chicken wings.

But there 2 exceptions, either cooking the breasts as paillards on high temperature or poaching them. In this case we jazz up carton chicken stock with some veggies and herbs to give it a fresh flavor and poach the chicken until just cooked.

Slice up against the grain at a diagonal which guarantees none of those long stringy fibers as we chew. The velouté sauce which just as the name suggests is pure velvet with its rich creamy texture & fresh tarragon drizzles atop the chicken is lovely.

Here’s one for company, or just dinner at home. I can vouch for one thing, kids will love this too! I taught this one to my high schoolers for summer camp and they raved!

This is one recipe where the crème de la crème is quite simply, the crème!

September 09, 2016

I must admit that this is one of the most robust and beloved soups to come out of our kitchen.

There are myriad versions of this soup all over the internet, some with fried tortillas some with chicken chunks and cream and some with no spices.

My version is most definitely inspired by our years in the Southwest and that means this chicken tortilla soups has full and vibrant flavors, the scent of cumin as it wafts through the air and the absolutely essential earthy l flavor of cornmeal as I try to capture the incredible flavor of Arizona masa.

The combination of cornmeal and spices is pure magic and the thick strips of corn tortillas, soaked with with the soup is marvelous. You'll find this soup so hearty and so comforting that I doubt you'll take it off your meal rotation.

Not to mention how easy it all is with rotisserie chicken and canned black beans. As for us, we're belly full and hooked!

June 16, 2016

If you love mussels and are looking for a delightful refreshing herb and garlic recipe recipe this weekend, look no further.

Mussels are steamed in white wine for a few minutes just until they open their shell revealing the succulent meat within. They are then separated into half shells.

A quick round in the food processor, turn parsley and garlic into a fine chop. Add some fresh breadcrumbs, Parmigiano Reggiano cheese (none of the Parmesan thank you very much) and lovely olive oil, pinch of salt and you’ve got a gorgeous fragrant filling for those yummy mussels.

Pop a tablespoon or so and fill up the mussels. In the hot over for 10 minutes and you’ve got one of the easiest meat starters on the planet. While you’re serving the wine to your guests, the oven dings and what a great treat all around!

June 04, 2016

Weekends are meant for lovely little brunches and finger foods and tapas and coffee with dear friends. You get the drift! Yes it's all about food and wine, I admit.

And I adore having a plate of this lovely on hand for a quick bite. Italy, Spain or Greece, the love for olive oil runs deep and so it should come as no surprise that all great things begin with copious amounts of stuff.

If your trainer is anything like mine (I'm thinking of you - Natalie!) and expects you to eats measured spoons and not cups of the stuff then take heart in the fact that all most all of the olive oil is sieved off and reserved for a future meal Yippee! Though I would reserve this for a cheat day...just saying.

But this story isn't all about the olive oil. It s about sauteed garlic, onions, green bell peppers and potatoes cut up into little cubes and turned a little crispy in olive oil. And most of all its about the eggs.

If it weren't for Pino Rosa from the Canary Islands and a chance friendship that started in a first class compartment of a train on the from Varanasi, 23 years ago, I probably wouldn't have been making this dish for so long.

Having loved it for so long, it was only a matter of time I brought it to you.

There are many many versions of this classic. Some mediocre and some worse. This isn't one of them. I think you'll love this one and with a few added tips in this recipe, you won't have to worry about flipping the pan and all that either.

May 20, 2016

I’m back from a brief hiatus and rolling up my sleeves getting back into the kitchen. I figured you’re used to me by now. You know I tend to disappear for several weeks a year, but I’ll be back.

The way I look at it, those like me who are here for the long haul, the blog has to fit me like my flannel jammies & truth be told, life happens.

So upon my return, why bring you this dish?

Well for one, it's delicious.

And with all these lovely vegetables hitting the market stands now, if you love ratatouille and you love salted cod, there is no dish that brings the two together quite like this version from Catalan.

I hate stereotyping this dish into ‘ratatouille with fish’ but quite honestly, it’s got all the same veggies; zucchini, squash, onions, peppers and baby eggplant but just not with as much tomatoes.

The pan fried bacalao here changes everything! Several times, I reached out for the can of smoked dulce paprika on my shelf and had to stop myself.

So glad I let the dish go all the way through. Once the fish gets added into the stewed veggies, it goes from 'meh' to yumm.

Seriously, you’ll just have to take my word for it.

Bottom line, I love this dish. Its great on flavor and so easy on my pocket book. A pound of bacalao all boned and skinned in the little wood box runs me $9.99 and feeds 6 or with teenage boys, four! Big servings for four mind you.

With all the summer bounty from local farms, this ones going on my monthly rotation. What about yours?